Monday, July 23, 2012

Vanilla Pudding, Rapture in a Bowl

No cook desserts?  Bon Appetit has a spread on this topic in the current issue.

We've been ruminating on sweets that don't require a long spell in a hot oven, hence the focus on cupcakes a few weeks back.  On the same topic, We keep coming back to puddings.  This vanilla version is a corker--served plain, topped with seasonal fresh fruit,  a drizzle of caramel or a swirl of melted chocolate, we're sure you're gonna loooove it.

Vanilla Heaven (serves 4-6)

3/4 cup sugar
3 TBSP corn starch
3 cups half and half (or 1 1/2 cups milk and 1 1/2 cups heavy cream)
2 eggs
1 TBSP vanilla
1 TBSP butter

In medium saucepan, mix sugar and cornstarch.  Add half and half and mix, heating over med til mixture begins to thicken.

In separate bowl, beat eggs.  Pour half of the hot pudding mixture into bowl, whisking constantly.

Then return egg mixture to pan, heat over med-low and cook another minute or two til thickened.  Remove from heat and add vanilla and butter.  Stir to blend.  Serve warm, or place in bowl, put plastic wrap or wax paper onto surface of pudding and chill.

And we couldn't really offer you vanilla pudding without our favorite chocolate counterpart.  We love making these both, and filling a bowl with half of each--kind of the yin and yang of dessert.

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